CN102342439B - Bean dreg peach slice cake and preparation method thereof - Google Patents

Abstract

The invention discloses a bean dregs peach slice cake, which is prepared from the following raw materials in parts by weight: 3-7 parts of glutinous rice, 1.8-4.2 parts of white sugar, 0.09-0.21 parts of maltose, 0.18-0.42 parts of sesame oil, and 0.6-1.4 parts of walnut kernels 0.7-1.5 parts, 0.7-1.5 parts of okara superfine powder; the preparation method of the okara superfine powder is: washing the okara with water and then performing dehydration treatment to obtain dehydrated okara, and roasting the dehydrated okara at a temperature of 170-190°C and a baking time of After 10-20 minutes, ultrafine pulverization is carried out to obtain superfine powder of bean dregs; the peach slice cake prepared by the present invention not only strengthens the nutrition of peach slices in various aspects, but also helps to improve people's diet structure; A new path will produce better social and economic benefits.

Description

Bean dregs peach slice cake and preparation method thereof

technical field

The invention relates to a peach slice cake, in particular to a peach slice cake containing bean dregs, and at the same time, a preparation method of the peach slice cake.

Background technique

my country is a big producer and consumer of soybeans, with a domestic consumption of tens of millions of tons. Many soybean products, such as yuba soybean milk and tofu, will produce a large amount of bean dregs during processing, most of which have not been well developed and utilized. It is only used as feed or fuel for livestock and poultry, or even directly discarded as garbage, which not only has a low degree of utilization, wastes resources, but also causes great pollution to the environment.

However, okara is a by-product of soybean product processing, of which more than 50% (dry basis) is dietary fiber. Dietary fiber is a general term for a class of edible plant cell polysaccharides, lignin and related substances that cannot be digested and absorbed by human endogenous enzymes, including soluble dietary fiber and insoluble dietary fiber. A large number of studies have shown that dietary fiber has many functions such as lowering blood fat, lowering blood sugar, losing weight, regulating intestinal flora, and preventing and treating colon cancer. The rich dietary content makes okara have a strong physiological regulation function. At the same time, bean dregs are also rich in nutrients such as protein, calcium, iron, phosphorus, and vitamins. Isoflavones are a class of secondary metabolites formed during the growth of soybeans. They have weak estrogenic activity and are excellent natural antioxidants. They have significant effects on aging, atherosclerosis, various cancers, and osteoporosis. Preventive effect. Therefore, bean dregs are suitable for consumer groups of all ages such as children, teenagers, and the elderly. However, directly adding bean dregs to food will affect the original texture, flavor, color and other characteristics of the food, such as rough tissue structure and poor mouthfeel, which are difficult to be accepted by consumers.

Peach slice cake has a long history. As early as 1895, confectionery shops began to produce sweet peach slice cake. Up to now, there are many styles such as sweet, salt and pepper. Peach slice cake is processed from glutinous rice, walnut kernel, white sugar and other raw materials. The taste is fine and soft; the slices are thin; the color is white, the taste is sweet, and there is a strong aroma of peach kernels. Widely loved by people all over the world. With the continuous improvement of living standards, people pay more and more attention to a balanced and nutritious diet, and their requirements for food taste are also getting higher and higher. As far as the two flavors of peach slices are concerned, their main nutritional components are fat, protein, carbohydrates and trace elements. Relatively speaking, the content of functional components such as dietary fiber and vitamins is relatively small, and eating too much will easily cause obesity , and the taste is relatively single, which does not meet the current consumption demand.

Contents of the invention

In view of this, one of the objects of the present invention is to provide a peach slice cake with bean dregs, which can improve people's dietary structure, promote the rational utilization of bean dregs resources, and create innovative, healthy and diversified peach slice products.

In order to achieve the above object, the technical scheme adopted in the present invention is:

The bean dregs and peach slice cake is made from the following raw materials in parts by weight:

3-7 parts of glutinous rice, 1.8-4.2 parts of white sugar, 0.09-0.21 parts of maltose, 0.18-0.42 parts of sesame oil, 0.6-1.4 parts of walnut kernel, 0.7-1.5 parts of superfine bean dregs;

The preparation method of the ultrafine powder of okara is as follows: washing the okara with water and then performing dehydration treatment to obtain dehydrated okara, roasting the dehydrated okara at a temperature of 170-190°C for 10-20 minutes, and then performing ultrafine pulverization , to obtain bean dregs superfine powder.

Further, it is made from the following raw materials in parts by weight:

5 parts of glutinous rice, 3 parts of white sugar, 0.15 parts of maltose, 0.3 parts of sesame oil, 1 part of walnut kernel, 1 part of superfine bean dregs.

The second object of the present invention is to provide the preparation method of the bean dregs and peach slices, which is simple in operation, low in cost and suitable for large-scale industrial production.

In order to achieve the above object, the technical scheme adopted in the present invention is:

The preparation method of described peach slice cake, it may further comprise the steps:

a. Frying and crushing of glutinous rice: taking by weighing the glutinous rice of formula quantity and frying, then pulverizing the fried glutinous rice to obtain glutinous rice flour;

b. Prepare powdered sugar from sugar and oil: weigh the white granulated sugar of the recipe amount and boil in water medium, then add the malt sugar of the recipe amount, mix the sugar and stir evenly, then continue to boil for 4-8 minutes, wait for cooling, add the recipe amount sesame oil, mixed evenly, and ground into powder; that is powdered sugar, the weight ratio of the white granulated sugar to water is 10:3-4;

c Preparation of okara ultrafine powder: washing okara with water and dehydrating to obtain dehydrated okara, roasting the dehydrated okara at a temperature of 170-190°C for 10-20 minutes and then superfine grinding to obtain okara Superfine powder, the bean dregs micropowder that takes formula quantity is stand-by;

d Mixing: mix the glutinous rice flour described in step a, the powdered sugar described in step b, the superfine bean dregs powder of step a and the walnut kernel of the formula to obtain peach cake.

Further, it also includes the following steps: d stewed cake forming: steaming the peach sliced cake obtained in step c, cooling, absorbing water to regain moisture, and slicing.

The preparation method of described maltose comprises the steps:

1) Material selection: choose dry, pure, impurity-free wheat (or barley), corn (or glutinous rice), and sweet potatoes without mildew and deterioration as raw materials. The ratio of wheat to other raw materials is 1:10, that is, 1 kg of wheat (or barley) is mixed with 10 kg of corn (or glutinous rice) and sweet potatoes. Corn needs to be crushed into the size of millet, and sweet potato needs to be crushed into bean dregs, but not into powder;

2) Germination: Wash the wheat grains or barley grains, put them in wooden barrels or earthen vats, and soak them in water. Soak the wheat grains for 24 hours, remove them, put them in a basket, and spray them with warm water two or three times a day. The water temperature should not exceed 30°C. After 3 days to 4 days, when the wheat grain grows two leaves, cut it into pieces, and the more broken the better;

3) Cooking: Wash the corn grits or glutinous rice, soak them in water for 4-6 hours, after absorbing water and swelling, pick up and drain, put them in a large rice pot or steamer, and steam them at 100℃ until the corn grits or When the glutinous rice has no hard core, take it out and spread it on a bamboo mat, and cool it to 40°C-50°C;

4) Fermentation: Mix the cooled corn groats or glutinous rice with the above-mentioned chopped wheat germ or barley malt, ferment for 5-6 hours, then put it into a cloth bag, and tie the mouth of the bag tightly;

5) Squeeze: Put the cloth bag on a press or an earthen juicer to squeeze out the juice, which is caramel;

In addition to the above-mentioned methods of making caramel, it can also be made by other methods, or can be purchased from a caramel manufacturer, such as: caramel provided by Shanghai Lanping Industrial Co., Ltd. (which uses sorghum, rice, barley, millet, corn, etc. starchy grains as raw materials, maltose made by fermentation and saccharification).

The beneficial effect of the present invention is that: the raw material of the peach slice cake contains ultrafine powdered bean dregs, and the ultrafine powdered bean dregs is roasted to make the bean dregs have a good aroma; Smaller, so that it has good emulsification, thickening, water absorption, and can greatly improve the compatibility of bean dregs powder with other food base materials, and can also overcome the low addition of conventional bean dregs, and the rough taste of the product , have the problems such as beany smell, therefore, the sliced peach cake of the present invention increases the dietary fiber, strengthens the nutrition of each aspect of the sliced peach cake, and helps to improve people's dietary structure. To open up a new path for the rational use of bean dregs resources will produce better social and economic benefits.

Description of drawings

In order to make the purpose, technical solutions and advantages of the present invention clearer, the present invention will be described in further detail below in conjunction with the accompanying drawings, wherein:

Figure 1 is a schematic diagram of the sensory evaluation results of bean dregs and peach cake.

Detailed ways

The preferred embodiments of the present invention will be described in detail below; it should be understood that the preferred embodiments are only for illustrating the present invention, rather than limiting the protection scope of the present invention.

The standard of peach slice cake sensory evaluation is shown in Table 1:

Example 1 Peach Slice Cake with Bean Dregs

1 recipe

Weigh raw materials according to the following parts by weight (kg);

Glutinous rice 3, white sugar 1.8, maltose 0.09, sesame oil 0.18, walnut kernel 0.6, bean dregs powder 1.5;

Described okara powder is made by method 1 of embodiment 1.

2 Preparation method

The specific steps are:

1) Frying and crushing of glutinous rice: After sifting the glutinous rice to remove impurities and broken rice, weigh 3kg, wash it in water at 50-60°C for about 8-15 minutes, transfer it to the pot, cover it and cover it for 15 minutes. -20 minutes, pick up and drain, then stir-fry until the glutinous rice is fully cooked, then grind the fried glutinous rice into a fine powder with a high-speed crushing machine, pass through a 100-mesh sieve, and then put the sieved powder in a separate Spread out on the board to absorb water and regain moisture for 3 days (25°C) to get glutinous rice flour;

2) Prepare sugar powder from sugar and oil: Weigh 1.8kg of white granulated sugar, add 0.6kg of water into the pot to dissolve and boil, remove impurities and sugar bubbles, then add 0.09kg of maltose to continue cooking, stir and cool, then add 0.18kg of sesame oil Continue to stir, and finally grind it into powder with a rolling pin to get powdered sugar;

3) Preparation of okara ultrafine powder: washing okara with water and dehydrating to obtain dehydrated okara, roasting the dehydrated okara at a temperature of 170°C for 20 minutes and then superfine pulverization to obtain okara ultrafine powder. Take by weighing 1.5kg bean dregs micropowder stand-by;

4) Peach kernels: pick out the peach clips from the walnut kernels, sieve to remove the fine ash, chop them slightly, and select the broken peach kernels with uniform particles, take 0.6kg;

5) Mixing: After fully kneading the above-mentioned glutinous rice flour, sugar powder and bean dregs powder, the mixture is obtained, and 1/3 of the mixture (weight) is used for the bottom and surface layer, and the remaining 2/3 of the mixture (weight) is mixed with walnut kernels In the middle layer, each layer needs to be paved and the last layer is hammered tightly to make a peach slice cake;

6) Forming of steamed cake: put the peach sliced cake obtained in step 5) in a steamer, steam for about 10 minutes, take it out of the pot, cool it, and slice it the next day (at 25°C, absorb water and regain moisture).

Example 2 Bean Dregs Peach Slice Cake

1 recipe

Weigh raw materials according to the following parts by weight (kg);

Glutinous rice 7, white sugar 4.2, maltose 0.21, sesame oil 0.42, walnut kernel 1.4, bean dregs powder 0.7;

Described bean dregs powder is made by the method 2 of embodiment 1.

2 Preparation method

The specific steps are:

1) Frying and crushing of glutinous rice: After the glutinous rice is sieved to remove impurities and broken rice, weigh 7kg, wash it in water at 50-60°C for about 8-15 minutes, transfer it to a pot, cover it and cover it for 15 minutes. -20 minutes, pick up and drain, fry over high heat until the glutinous rice is fully cooked, then grind the fried glutinous rice into a fine powder with a high-speed grinding machine, pass through a 100-mesh sieve, and then put the sieved powder in the Spread out on the partition to absorb water and regain moisture for 3 days (25°C) to get glutinous rice flour;

2) Prepare sugar powder from sugar and oil: Weigh 4.2kg of white granulated sugar, add 1.4kg of water into a pot to dissolve and boil, remove impurities and sugar bubbles, then add 0.21kg of maltose to continue cooking, stir and cool, add 0.42kg of sesame oil to continue Stir, and finally grind it into powder with a rolling pin to get powdered sugar;

3) Preparation of okara ultrafine powder: washing okara with water and dehydrating to obtain dehydrated okara, roasting the dehydrated okara at a temperature of 190°C for 10 minutes and then ultrafine pulverization to obtain okara ultrafine powder. Take by weighing 0.7kg bean dregs micropowder stand-by;

4) Peach kernels: remove the peach clips from the walnut kernels, sieve to remove the fine ash, chop them slightly, and select the broken peach kernels with uniform particles, take 1.4kg;

5) Mixing: After fully kneading the above-mentioned glutinous rice flour, powdered sugar and 0.7 kg of bean dregs powder, the mixture is obtained, and 1/3 of the mixture (volume) is used for the bottom and top layer, and the remaining 2/3 of the mixture (volume) is mixed with walnuts Put the kernels in the middle layer, each layer needs to be paved and the last layer is hammered tightly, which is the peach slice cake;

6) Forming of steamed cake: put the peach sliced cake obtained in step 5) in a steamer, steam for about 10 minutes, take it out of the pot, cool it, and slice it the next day (at 25°C, absorb water and regain moisture).

Example 3 Bean Dregs and Peach Slice Cake

1 recipe

Weigh the raw materials according to the following parts by weight (kg);

Glutinous rice 5, white sugar 3, maltose 0.15, sesame oil 0.3, walnut kernel 1, bean dregs powder 1;

Described okara powder is made by the method 1 of embodiment 1.

2 Preparation method

The specific steps are:

1) Frying and crushing of glutinous rice: After sieving the glutinous rice to remove impurities and broken rice, weigh 5kg, wash it in water at 50-60°C for about 8-15 minutes, transfer it to the pot, cover it and cover it for 15 minutes. -20 minutes, pick up and drain, fry over high heat until the glutinous rice is fully cooked, then grind the fried glutinous rice into a fine powder with a high-speed grinding machine, pass through a 100-mesh sieve, and then put the sieved powder in the Spread out on the partition to absorb water and regain moisture for 3 days (25°C) to get glutinous rice flour;

2) Prepare sugar powder from sugar and oil: Weigh 3kg of white granulated sugar, add 1kg of water into the pot to dissolve and boil, remove impurities and sugar bubbles, then add 0.15kg of maltose and continue to boil, stir and cool, add 0.3kg of sesame oil and continue to stir, Grind it into powder with a rolling pin to get powdered sugar;

3) Preparation of okara ultrafine powder: washing okara with water and dehydrating to obtain dehydrated okara, roasting the dehydrated okara at a temperature of 180°C for 15 minutes and then superfine pulverization to obtain okara ultrafine powder. Weigh 1kg bean dregs micro-powder for stand-by;

4) Peach kernels: pick out the peach clips from the walnut kernels, sieve to remove fine ash, chop them slightly, and select evenly granulated broken peach kernels, take 1kg;

5) Mixing: After fully kneading the above-mentioned glutinous rice flour, sugar powder and bean dregs powder 1kg, the mixture is obtained, and 1/3 of the mixture (weight) is used for the bottom and surface layer, and the remaining 2/3 of the mixture (weight) is mixed with walnut kernels Put the middle layer, each layer needs to be paved and the last layer is hammered tightly, that is peach slice cake;

6) Forming of steamed cake: put the peach sliced cake obtained in step 5) in a steamer, steam for about 10 minutes, take it out of the pot, cool it, and slice it the next day (at 25°C, absorb water and regain moisture).

According to the above-mentioned standards in Table 1, 10 persons respectively carried out sensory evaluation on the bean dregs and peach slice cakes prepared in the three examples. The results of the evaluation are shown in Table 2 and the schematic diagram of the sensory evaluation results of the bean dregs and peach slice cakes in Fig. 1 .

The standard of peach slice cake sensory evaluation is shown in Table 1:

Table 1 Sensory evaluation criteria for peach cake

Table 2 Sensory evaluation results of peach cake

Finally, it is noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described with reference to the preferred embodiments of the present invention, those skilled in the art should understand that it can be described in the form Various changes may be made in matter and details thereof without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (4)

1. bean dregs peach sheet cake, it is characterized in that: it is processed by the following weight parts raw material:

Glutinous rice 3-7 part, white granulated sugar 1.8-4.2 part, maltose 0.09-0.21 part, sesame oil 0.18-0.42 part, walnut kernel 0.6-1.4 part, bean dregs ultra micro powder 0.7-1.5 part;

The ultra micropowder preparing process of said bean dregs is: with the laggard capable processed of water washing, the bean dregs that must dewater bake said dehydration bean dregs with bean dregs, and baking temperature is 170-190 ℃, and the time of baking is to carry out ultramicro grinding after 10-20 minute, get bean dregs ultra micro powder.

2. bean dregs peach sheet cake according to claim 1, it is characterized in that: it is processed by the following weight parts raw material:

5 parts in glutinous rice, 3 parts of white granulated sugars, 0.15 part of maltose, 0.3 part in sesame oil, 1 part of walnut kernel, 1 part in bean dregs ultra micro powder.

3. the preparation method of claim 1 or 2 described bean dregs peach sheet cakes, it is characterized in that: it comprises the steps:

The frying of a glutinous rice, pulverizing: the glutinous rice that takes by weighing formula ratio fries, and pulverizes the glutinous rice that fries then, gets glutinous rice flour;

B sugar, oil preparation Icing Sugar: the white granulated sugar that takes by weighing formula ratio boils in aqueous medium, adds the maltose of formula ratio again, must stir after the mixed sugar; Continue then to boil 4-8 minute, to be cooled, the sesame oil of interpolation formula ratio; Mix, the grind up powder promptly gets Icing Sugar; The weight ratio of said white granulated sugar and water is 10:3-4;

The preparation of c bean dregs ultra micro powder: bean dregs are with the laggard capable processed of water washing, and the bean dregs that must dewater bake said dehydration bean dregs; Baking temperature is 170-190 ℃; The time of baking is to carry out ultramicro grinding after 10-20 minute, makes bean dregs ultra micro powder, and the bean dregs ultra micro powder that takes by weighing formula ratio is for use;

D mix: the bean dregs ultra micro powder of the described glutinous rice flour of step a, the described Icing Sugar of step b and step c and the walnut kernel of formula ratio are mixed, get peach sheet cake.

4. the preparation method of bean dregs peach sheet cake according to claim 3, it is characterized in that: it also comprises the steps:

E loin chop moulding: steps d gained peach sheet cake is steamed cooling, suction moisture regain, section.

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